INGREDIENTS

2cupsMinute Rice

1/2cupfrozen peas

10gsazon goya with coriander and annatto(2 packets)

1tablespoonolive oil

1/2smallonion

3slicesbacon

thinly slicedcabbage

DIRECTIONS

Make the Minute Rice as directed. I have tried making this with rice from scratch, and it just doesn’t have that same fluffy quality that the rice is supposed to have. In nonstick skillet, heat tablespoon olive oil. Cook onions with pinch of salt on low heat until translucent. Take out onions.In already hot pan, add bacon.(If you use tofu or turkey bacon add a splash more oil to the pan, as they stick badly due to low fat content.) After bacon is cooked, drain and crumble. When rice is cooked, in a large bowll, combine: 2 seasoning packets, peas (heat from rice will thaw them), cooked bacon, and onions. You can make this a day ahead if desired.Only add the slices of cabbage rightbefore serving, as otherwise cabbage becomes slimy and loses crunc.

Extra

DIRECTIONS

When the bread is soft and soaked, take it out of the milk without squeezing out the milk, and crumble into the minced meat. (There will be milk left in the bowl — keep it).

Add everything to the meat up to, and including, the sultanas or raisins.

Mix well, preferably with a large fork or with your hands. Work lightly but mix thoroughly. If the meat seem dryish, you

can add the rest of the milk in which the bread was soaked. (But in the end the meat will be soft and juicy).

Scrape the mixture into the greased bowl and smooth the top. Insert the lemon leaves and blanched almonds decoratively into the top so they are upright. Bake for 30 minutes.

In the meantime, beat together the egg, milk, and pinch of turmeric.

After the 30 mins., remove the meat dish from the oven. If the meat has shed fat, which it will, carefully pour off the fat.

Pour over the egg-milk mixture, then return to the oven for 10 – 15 mins or until the custard has almost disappeared into the meat and is golden.

** Postscript: I’ve just made this version, and I’ve decided that next time I’ll increase all the extra flavours, e.g. more curry, cumin, lemon rind and chutney. I prefer these flavours to be more discernable.***.

Serve with rice and a fresh green vegetable. As a salad: very thinly sliced vine-ripened tomatoes with equally thin onion slices, with fresh basil and a good dressing.

Always best on the day after, so can be made ahead. Serve hot, but don’t cook again. Cold leftovers are delicious as sandwich fillings.